Using a pastry brush, grease the dish with a thin, even layer of softened butter, then coat with the breadcrumbs, shaking out the excess; put the dish to one side.

Preheat the oven to 180°C/gas mark 4 and place a baking tray on the middle shelf to heat up. To prepare the soufflé base in a small saucepan over a medium heat, melt the butter. Add the flour, whisk until smooth and cook to a nutty blond roux.

Lower the heat, then gradually add the warm milk, little by little, whisking to keep the consistency smooth. Add the cheese and mustard and continue to cook, stirring from time to time, for three to five minutes. Remove from the heat and allow to cool a little. Add the egg yolks and stir until the mixture is silky and smooth. Season with salt and pepper to taste and keep warm.

In a large bowl, whisk the egg whites with the lemon juice to medium peaks. Transfer the warm soufflé base to a large bowl and briefly whisk in one third of the whipped egg whites to lighten the base. Then carefully fold in the remaining egg whites with a spatula or large metal spoon, delicately cutting and lifting the mixture to ensure minimum loss of volume and lightness. Taste and adjust the seasoning if necessary. Pour the soufflé mixture into the prepared dish, to three-quarters full.

Slide the dish onto the hot baking tray and bake in the oven for twenty minutes. Meanwhile, make your cheese sauce. While the soufflé is cooking, bring the cream to the boil and add the cheese and pepper, stirring continuously. Once the cheese has melted, remove from the heat and taste for seasoning. A dash of kirsch would not go amiss. Pour the sauce into a warm sauceboat.

Sprinkle the grated cheese over the surface of the soufflé andbake for a further five minutes. Serve immediately, placing the soufflé and sauce in the middle of the table so everyone can help themselves. Kitchen Secrets

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